Sheet Pan Kebab

Name: Sheet Pan Kebab
Prep time: 40 min
Yield: 1 servings
Ingredients: 250 g Minced beef; 0.5 Stk Red pepper; 1 Handvoll Fresh parsley; 0.5 Stk Onion; 1 Zehe Garlic; 1 EL Tomato purée; 0.5 TL Salt; 0.5 TL Black pepper; 1 TL Sweet paprika powder; 0.5 TL Turmeric, ground; 1 Stk Tomate; 0.5 Stk Red onion; 1 Handvoll Fresh parsley; 0.5 Stk Lemon; 0.5 TL Sumak; 1 Prise Salt; 20 g Tahina (Sesampaste); 20 ml ice-cold water; 0.3 Stk Lemon; 1 Prise Salt

Automatically translated from the original (Deutsch). Original ansehen

OfengerichtRindHerzhaftHigh ProteinOrientalischWrap

Per serving

Energy: 896.2kcal
Protein: 56.1g
Carbohydrates: 41.5g
Fat: 57.9g

Fibre 10.5 g

Total time 40 minutes

Ingredients

Servings

Minced beef 250 g
Red pepper no nutrition facts 0.5 Stk
Fresh parsley no nutrition facts 1 handful
Onion no nutrition facts 0.5 Stk
Garlic no nutrition facts 1 clove
Tomato purée no nutrition facts 1 tbsp
Salt no nutrition facts 0.5 tsp
Black pepper no nutrition facts 0.5 tsp
Sweet paprika powder no nutrition facts 1 tsp
Turmeric, ground no nutrition facts 0.5 tsp
Tomate no nutrition facts 1 Stk
Red onion no nutrition facts 0.5 Stk
Fresh parsley no nutrition facts 1 handful
Lemon no nutrition facts 0.5 Stk
Sumak no nutrition facts 0.5 tsp
Salt no nutrition facts 1 pinch
Tahina (Sesampaste) 20 g
ice-cold water no nutrition facts 20 ml
Lemon no nutrition facts 0.3 Stk
Salt no nutrition facts 1 pinch

18 ingredients can’t be converted to grams and are not included in the nutrition facts above.

Method

1
Chop the vegetables: Finely chop the garlic, parsley, peppers and onions in a food processor.
2
Squeeze out the liquid: Place the blended vegetable mixture in a sieve or cheesecloth and squeeze it firmly to ensure that all the excess water is completely drained off.
3
Kneading the minced meat mixture: Add the squeezed vegetables and the spices to the minced meat and mix everything together thoroughly.
4
Shaping & Scoring: Spread the meat mixture evenly in a lightly greased baking tin, press it flat and use a knife to cut it into kebab strips.
5
Cooking: Bake in a preheated oven at 250 °C (top and bottom heat) for 18 minutes.
6
Grill finish: Switch the oven directly to the grill setting and brown the meat for a further 4 minutes until crispy.
7
Whilst the meat is cooking in the oven: dice the tomatoes, cut the onions into fine strips and finely chop the parsley. Mix everything together in a bowl with sumac, salt and fresh lemon juice.
8
Mix the tahini (sesame paste), lemon juice and salt together in a bowl. Gradually add the ice-cold water, stirring constantly, until you have a light, creamy sauce.
9
Serve the hot kebab strips with the fresh salad and your choice of tahini sauce, either wrapped in flatbreads or served on a plate with rice.